Lightly drain the tofu of any excess liquid before tossing it into the bowl of your food processor along with all of the remaining ingredients for the peanut butter mousse. Blend until completely pureed, pausing to scrape down the sides of the bowl as needed. When the mousse is homogeneous, perfectly smooth, and lusciously creamy, transfer it into your prepared crust. Smooth out the top with a spatula and set aside.

Combine the chocolate and non-dairy milk in a microwave-safe dish and heat for 60 seconds. Stir thoroughly until the chocolate is fully melted. Continue heating and stirring at intervals of 30 seconds as needed, until silky. Pour the ganache all over the top of the mousse, easing it into all the gaps and edges with your spatula if needed. Tap very gently on the counter a few times to knock out any bubbles.

Chill thoroughly for the ganache to set and yield cleaner slices; at least 3 hours. Okay, so maybe I was wrong—the hardest part will probably be waiting to dive in!

I used almond milk in the ganache and the amount given was too much liquid. I had to start over with another bag of chocolate chips. Not sure what to do with the rest of the other mixture. The peanut butter moose worked out well. When we went shopping, we could not find an extra firm silken tofu. We saw extra firm tofu or just silken tofu. We ended up using the silken tofu. What would you have used if you couldn’t find extra firm silken tofu?

The Keebler graham cracker crust is vegan. No honey either. The Oreo cookie crust at my local Vons appears to be vegan. Please correct me if I am wrong, but I didn’t see any whey, casein, gelatin, egg, butter or milk ingredients.

I had the same problem Shosh did about the chocolate chip and milk being to liquidy when you melt it. I used almond milk too and reduced the amount by nearly 1/3. It’s in the refrigerator now so I hope it firms up.

I found extra firm silken tofu at my store. I think firm tofu would work fine too, or even an avocado,as I have seen chocolate mousse recipes use avocado for a creamy texture.

Thanks for your comments, everyone. Let me get the recipe’s author, Hannah Kaminsky, to respond to your questions. Shosh, like Monica, I found the firm to work fine. I didn’t have any problem with the ganache, though I did find that there was too much of the peanut butter layer, and I ended up using it to make little peanut butter cups.

Hi everyone, so happy to see such enthusiasm about this recipe! To answer your questions:

Tricia and Bobbi: That looks like a great suggestion for a chocolate crust. Alternately, you could use your favorite graham cracker crust recipe and add a 1/4 cup of cocoa powder into the mix.

Shosh: I’m not sure what went wrong here- It’s possible that it just looks like too much liquid, but I promise that it does set once chilled. It’s not supposed to be firm like truffles, so it may appear to be more loose than what you’re accustomed to. As for the tofu, you could use firm tofu as long as you blend it very thorough so that there are no gritty pieces left behind. Otherwise, avocado is a great idea, as Monica suggested.